1 cup pitted and halved cherries, or second type of stone fruit, cut into eighths

2 tsp orange zest

5 slices brioche, 1/2 inch thick

3 eggs

1 1/4 cups milk

1/2 tsp vanilla extract

Instructions

Place the butter in a 9-inch square baking dish. Microwave on high for 40 seconds, or until butter is melted.

Stir in the sugar and spread over bottom of dish.

Cover with the cherries and/or stone fruit, and then sprinkle the orange zest over top.

Arrange the brioche over the fruit in one layer. Set aside.

In a small bowl, whisk the eggs, milk and vanilla.

Pour the mixture over the brioche, pressing down to soak.

Cover with plastic wrap and refrigerate 6 hours or overnight.

Bake for 35 minutes, at 350 degrees until puffed, golden-brown and the center is firm to touch. Serve at once.

*Bring the dish to room temp before baking, or place the dish in a cold oven and bring to 350 degrees to prevent the dish from cracking. Cook time may need to be adjusted if the dish is placed in a cold oven.